The conventional wisdom in homebrewing has been challenged in recent years. This wisdom held that a beer should be transferred from the primary fermentation vessel to a secondary one after 7-10 days. ...

I know the difference has to do with how the grains grow on the stock, but I'm not completely sure what that difference is. It also seems like 2-row is more commonly used as a base malt, but I've seen ...

I have a friend that is allergic to hops and can not drink our beer (or just about any others for that matter). What alternatives do I have if I want to make a beer for him? What could I substitute ...

There's been a lot of discussion around Clarity Ferm, and it's ability to break down gluten in beer.
The manufacturers just say it makes "gluten reduced beer", but Omission and others uses it to make ...

Hi there fellow brewmasters! I have recently moved to all-grain brewing after two years of brewing with hopped extracts. The results are pretty good, and the whole process is a lot of fun, but I am ...

We've made a few batches of beer and our recent batches have not ended up as carbonated as previous. I think the beer has been stored in a cooler place but I'm wondering if that is the only reason. ...

My impression is that ales are typically best drunk within a couple weeks of brew day. It's my experience that letting them age in the bottles for 2-3 months yields the best beer, both improving body, ...

I bottled my first batch of homebrew and didnt fill the bottles all the way. So the next day I opened the bottles and poured some more beer into them and recapped them.. I this going to mess up the ...

I often drink a bottle 2 or 3 days after bottling, and then often every day or 2 after that, and it's sometimes quite amazing to see those "rough edges" getting smoothed out.
Can someone explain what ...

I have a Chocolate Cherry Stout that is currently in secondary on fresh Cherries. It has been sitting on the cherries for 2 months now.
As I prepare to bottle I want to be sure I have enough, healthy ...

I'm curious to try some single-hop style beers and would like to do several varieties in one brew day. My ideal situation would be to make a five gallon batch of an unhopped pale ale as the base and ...

In Brewing Classic Styles by Jamil Zainasheff, many of the recipes call for LME. Often, the amount is 0.5 lbs or similar, particularly of things like Munich extract. I typically brew all-grain, but ...